Baking is something that I do, not for myself, but for others. It is a labor of love that I have yet to be able to explain to anyone, especially myself. I know that I cook for myself because I love to cook and eat great food, but this love of baking is something entirely different, something that I have just learned to embrace. These cookies are a favorite of one of my children and when asked if I would make them, the answer was a resounding yes! The recipe comes from the “Barefoot Contessa Parties” cookbook and I have been baking them for years. Enjoy!
Makes about 3 dozen cookies
2 sticks unsalted butter, room temperature
1 cup light brown sugar, packed
1 cup granulated sugar (I always use organic cane sugar)
2 teaspoons pure vanilla extract
2 extra large eggs, room temperature
2/3 cup good unsweetened cocoa (I always use Wildflower Foods, it makes such a difference) *see link below to the-kitchenstore.com and Wildflower Foods
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 pounds good white chocolate, coarsely chopped (I use Callebaut, it makes such a difference)
- Preheat oven to 350 degrees and line a baking sheet with parchment or a baking mat.
- Cream together butter and two sugars until light and fluffy.
- Add the vanilla, then the eggs, one at a time, mixing well.
- Add the cocoa, mixing well again and on low so that the cocoa doesn’t going flying everywhere. (yes, this has happened to me on more than one occasion).
- Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low.
- Fold in the chopped white chocolate.
- Drop dough onto the baking sheet using a rounded teaspoon. Dampen your hands and flatten the dough slightly.
- Bake for exactly 15 minutes (the cookies will seem underdone, but don’t fret, they will cool to perfection).
- Remove from the oven and let cool slightly before making the transfer to a wire cooling rack.
Note: These cookies are great for making ice cream sandwiches, just use a tablespoon instead of a teaspoon when making.